Check out what my pals from the Joy of Everyday Cooking blog had to say about this recipe:
This Louisiana style Gumbo Gravy is served over polenta instead of the typical white rice. Polenta is a nice alternative to rice and can be cooked a variety of ways. I first became familiar with polenta while living in Italy.
I am smitten by this recipe, you guys! It is such a blessing that I came across it over on the Joy of Everyday Cooking food blog. Joy, the sweet lady who runs the blog really knows her way around the kitchen! She certainly nailed it when she created this Gumbo Gravy over polenta recipe. Talk about a real winner! My family ate plate after plate of this delicious entree and I truly believe that yours will, too.
Ingredients
large raw shrimp, peeled and deveined – 1 pound
Cajun seasoning (Mccormick brand is gf) – 1 1/2 tsp.
Andouille sausage, diced – 6 ounces
Pam vegetable cooking spray –
Wesson vegetable oil – 2 tsp.
diced sweet onion – 1 cup
diced green bell pepper – 1/2 cup
garlic cloves, minced – 2
Gold Medal browned flour (for clean eating, use whole wheat flour) – 2 Tbsp.
reduced sodium, fat-free chicken broth – 1 cup
sliced fresh okra – 1 cup
plum tomatoes, peeled, seeded, and diced – 2
3 cups cooked Polenta or more if desired –
garnish: chopped green onions –
Instructions:
Toss shrimp in Cajun seasoning in a medium bowl.
Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned.
Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender.
Sprinkle Browned Flour over sausage mixture; stir until blended.
Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened.
Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over cooked polenta.
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Quick Tip: I like to eat this salsa and sour cream.
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